Street Food to Go

Issue 6 Jun / Jul 2004

Back to basics with the latest trend for urban street food

The idea of ‘Indian food’ will typically conjure up to the minds of many a picture of elaborate restaurants, curry house kormas and vindaloos. Yet in contrast to this is the fresh new concept that is street food. Rather than focuson intricate presentation, street food provides the authentic touch that makes a lively break from therun of the mill Indian restaurants that are part of the fabric of Britain’s cuisine.

Hassan Khan is the founder of Thali Catering,a pioneering new street food outlet. His inspiration came whilst travelling across India and Pakistan, discovering that there is no such thing as curry powder and that the food is not universally hot! Most of all, he learned that the best food was not to be found in 5 star restaurants, but with street vendors.

Hassan became fascinated by the whole concept of outdoor eating, “it is diverse, flexible, a great way to socialise, and casual. There are no formalities – you line up and watch your food being cooked for you. Where you stand is where you eat”. Together with business partners, Hassan launched Thalis, determined to bring this kind of cuisine to the UK scene as well as servicing private functions. They find that most of their customers are looking for, “more than the standard wedding fare of tandoori chicken and biryani”. Instead, Thalis offer themed functions with top-notchchefs from the subcontinent, faithfully reproducing authentic recipes. “We can cook charcoal grilled kebabs in front of your guests, provide display tandoori ovens or set up a chaat vendor stall at your chosen venue," says Hassan. Thalis can cater for up to 4,000 guests with an eclectic range of delicacies and services.

Thali Catering

Unit 8, Grand Union Centre

West Row (off Kensal Road)

North Kensington

W10 5AS

Tel: 020 89698788

thali@mail.com

Fish Amritsari

Cod fillet 500g

Batter:

Ginger garlic paste 1 Tbs

Red chilli powder 1 Tsp

Turmeric 1/2 Tsp

Garam masala 1/4 Tsp

Carom seeds 1/2 Tsp

Lemon juice 2 lemons

Water 3 Tbs

Salt 1 Tsp

Gramflour 2 Tbs

Cornflour 1 Tbs

• Ensure fillet is dry

• Mix all ingredients together to form a runny paste

• Mix cod with paste and leave for 20 mins

• Deep fry fish over medium heat until crisp.

Malai Chicken Tikka

4 Chicken breasts (boneless and skinless), each cut into two pieces.

Marinade:

Ginger garlic paste 1Tbs

Greek yoghurt 4 Tbs

Cheddar cheese, grated 2Tbs

White pepper powder 1/4 Tsp

Mace, green cardamom and nutmeg powder 1/2 Tsp

2 green chillis

single cream 2 Tbs

salt 1 Tsp

• Mix all ingredients for marinade together.

• Coat chicken breast in marinade and leave for two hours in a cool place.